Scottish Baps

Waiting for the dough to rise
After the dough had risen (it had doubled in volume although you can't really tell)

We had some wholemeal bagels in the cupboard and they'd only been there for a couple of days so one morning I was craving bready goodness and they'd gone moldy =[ I guess it was because they were rich and the cupboard was too warm? Anyhow, I decided to bake some bread of my own and found this recipe (can't remember where sorry!) and altered it a little to make these scottish baps.

Ingredients:

2 tsps dry yeast

2/3 cup lukewarm milk

2/3 cup lukemwarm water

2 tsps salt

3 cups unbleached flour

Method:

1. Mix yeast, water and milk.

2. Add salt to flour and mix well.

3. Add the yeasty mixture to the flour mixture and blend well til doughy (if the mixture is too runny add more flour and add more milk if it's the opposite)

4. Place onto a floured board and knead about 30 times

5. butter/grease a bowl and put the dough in, cover with a damp towel and allow 1 1/2 hours to rise.

Preheat the oven approx. 1 1/4 hours into rising time.

6. Shape the dough into ovals and then brush each bun with milk and sprinkle with flour.

7. Make a small impression in the center of the bun with your finger (make sure your finger is floured so it wont stick). Evenly space the buns on a greased cookie sheet.

8. Bake 15-20 mins or until golden.

9. Remove each bap and place on wire rack to cool.

I personally like these with a little butter but you can use them just as easily as salad rolls etc. eating them hot is best imo - just heat up the cold ones in a toaster or microwave!